1/4 cup all-purpose flour
1 teaspoon dried basil, crushed
1 teaspoon dried thyme, crushed
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
2 pounds boneless tender steak (chuck, sirloin tip, rump roast, "stew meat"), cut in 1/2-inch pieces
4 tablespoons extra virgin olive oil
1 medium onion, chopped
1/4 teaspoon dried rosemary or 1 teaspoon fresh, snipped
6 cloves garlic, chopped*
1 14-ounce can beef broth (fat-free, low sodium)
1 1/2 cups red Marsala cooking wine
5 medium carrots, cut into 1-inch chunks
Polenta (see recipe below)
Fresh rosemary for garnish

*A very easy way to peel garlic: Bring a small pan of water to a boil, drop cloves into water for 3 minutes, drain. Garlic will peel easily.

Directions:

1. In a 1 gallon plastic bag, combine flour, basil, thyme, garlic powder, salt and pepper. Shake to blend.
2. Add meat a little at a time to bag and shake to coat.
3. In a large iron skillet or Dutch oven, heat the oil. Add enough meat to cover the bottom, brown. Set aside on paper towels. Continue until all meat is browned.
4. Drain oil and return all meat to skillet or Dutch oven. Add chopped onion, rosemary and fresh garlic. Stir and cook until onion is tender.
5. Stir in broth and wine.
6. Bring to a boil; then reduce heat. Simmer, covered for approximately 45 minutes, stirring occasionally.
7. Stir in carrots. Bring to a boil again; reduce heat. Simmer, covered for about 30 minutes longer or until meat and carrots are tender. (If stew is not as thick as you would like, stir in cornstarch (1/4 teaspoon at at time until satisfied).
8. While simmering, make polenta. (See below)

Polenta:

3 cups milk
1 cup cornmeal
1 cup water
1 teaspoon salt
1 tablespoon olive oil

1. Bring milk to a simmer over medium heat in a large saucepan.
2. Combine cornmeal, water and teaspoon salt in a medium bowl.
3. Pour cornmeal mixture slowly into hot milk.
4. Cook and stir until mixture comes to a boil.
5. Reduce heat to low; cook and stir for about 15 minutes or until mixture is thick. A wooden spoon should be able to stand upright in polenta when done.
6. Stir in extra virgin olive oil.

Final Steps:

1. Line shallow soup bowls with polenta, bringing polenta up on sides slightly.
2. Dish stew in middle and garnish with sprigs of rosemary.
3. Serve with a dark fresh green salad or Caesar salad and hot dark crusty rye bread.

Enjoy! Linda